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Extra Firm Diplomatic Cream with Egg Yolks and Raspberries: The Ideal Filling for Cakes and Desserts
The extra firm raspberry diplomatic cream is a delicious and stable version of the classic, perfect for fillings and decorations that require more firmness and a fresh, fruity touch. With an extra boost of egg yolks, this cream achieves a rich and smooth texture that complements the vibrant taste of raspberries. Its stability allows it to hold its shape even in piping decorations, while the contrast between the creaminess and the tartness of the raspberries adds depth to any dessert.

This filling is perfect for multi-layered tarts, where the raspberries add color and flavor, and it's also ideal for filling eclairs, profiteroles, or creating individual desserts in glasses. Combining the delicate flavor of pastry cream and the lightness of whipped cream with the freshness of raspberries, this recipe is a versatile choice for both homemade and professional preparations.
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Chapters:
1:50 - Boil the raspberry jam
2:51 - Mix the egg yolks
4:00 - Boil the cream
5:24 - Whip the cream
6:36 - Decorate with piping tips 353, 1M (Wilton), 1E
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Ingredients:

500g frozen raspberries (17.6 oz)
1/3 cup water (80ml)
Whole milk: 500ml (2 cups)
Egg yolks: 6
Sugar: 200g (1 cup)
Flour: 4 tablespoons (1/2 cup)
Whipping cream: 500ml (2 cups) – either dairy or plant-based